A simple but at the same time super tasty recipe based on chicken and vegetables, a real delight for the softness of the chicken and the mouth-watering sauce.
The tender and delicate meat is made tastier through the flavors and vegetables and the Slow Cooker enhances this effect.
In fact, slow cooking allows the flavors to penetrate in a better way inside the meat.
We will prepare the tomato version together but if you prefer it is also possible to make it in white.
What else to tell you but to try it.
Ingredients
1 Chicken (about 1.5 kg)
200 g Peeled tomatoes
1 onion
2 tablespoons Extra virgin olive oil
1 carrot
1 celery coast
Salt to taste
1 clove Garlic
Pepper to taste
1 sprig Parsley
1 sprig Rosemary
Cooking method
First clean the celery, carrot, onion and chop them in the mixer.
Then fry the vegetables with 1 tablespoon of oil in a saucepan or directly in the crock pot – which you will put on the stove after removing it from the outer container.
Finally add the chicken and brown the skin.
At this point remove the container from the stove and put it in the Cooker pot, or if you had cooked everything in a saucepan, transfer all the ingredients to the crock pot.
Take half of the vegetables and create a layer at the base of the pan on which you will arrange the chicken pieces.
Add the sprig of rosemary, garlic cut in half and the chopped parsley.
Finally the tomatoes and the remaining part of the vegetables set aside previously so that the chicken is covered both above and below by the vegetables.
Finish with salt, pepper, and 2 tablespoons of extra virgin olive oil.
Place the lid on, and cook for 3 hours and 30 minutes at the maximum temperature (HIGH) or 7 – 8 hours on the low temperature (LOW).
Once cooked, if you want a creamier sauce you can blend a part of it with a blender.
Your chicken and vegetables are ready to be served!
Advice
You can easily prepare this dish in advance and then reheat it at the last minute, or rather, the chicken remaining soaked in its sauce acquires even more flavor (at the end of cooking, use the WARM mode).
If you don’t particularly like tomatoes or are intolerant, there is a white version. It will be enough not to put them and in their place flavor the chicken with the addition of some pitted black olives.
To transform this recipe into a single dish, you can add some diced potatoes and peppers to the vegetables already provided.
Chicken and Vegetables Crockpot Recipe
Equipment
- Crock Pot
Ingredients
- 1 Chicken (about 1.5 kg)
- 200 g Peeled tomatoes
- 1 onion
- 2 tablespoons Extra virgin olive oil
- 1 carrot
- 1 celery coast
- Salt to taste
- 1 clove Garlic
- Pepper to taste
- 1 sprig Parsley
- 1 sprig Rosemary
Instructions
- First clean the celery, carrot, onion and chop them. Then fry the vegetables with 1 tablespoon of oil in a saucepan or directly in the crock pot - which you will put on the stove after removing it from the outer container.
- Finally add the chicken and brown the skin.
- At this point remove the container from the stove and put it in the Cooker pot, or if you had cooked everything in a saucepan, transfer allthe ingredients to the crock pot.
- Take half of the vegetables and create a layer at the base of the pan on which you will arrange the chicken pieces.
- Add the sprig of rosemary, garlic cut in half and the chopped parsley.
- Finally the tomatoes and the remaining part of the vegetables set aside previously so that the chicken is covered both above and below by the vegetables.
- Finish with salt, pepper, and 2 tablespoons of extra virginolive oil.
- Place the lid on, and cook for 3 hours and 30 minutes at the maximum temperature (HIGH) or 7 - 8 hours on the low temperature (LOW).
- Once cooked, if you want a creamier sauce you can blend apart of it with a blender.
- Your chicken and vegetables are ready to be served!
